40 grams of your favorite coffee refinery beans
kettle filled with 600 grams of water
1) Rinse Filter
Open the filter by creating a cone with three paper layers on one side, and one layer on the other. Place the open filter in the top of your brewer, thick side centered with the spout. Rinse the filter with hot water, about 200 to 210 degrees Fahrenheit, to remove the papery taste, then discard the rinse water.
2) Weigh Coffee
Measure out 40 grams of coffee
3) Grind Coffee
Grind your favorite coffee at a medium grind.
4) Distribute Coffee
Add grounds to the Chemex and shake the brewer ever so slightly to evenly distribute the grounds in the filter, creating a flat bed of coffee.
5) Start the Bloom
Start a timer. Pour about 90 grams of hot water onto the coffee bed in concentric circles to fully saturate the grounds, starting in the middle of the bed and working out toward the edges. The key here is to let the water drain from the first drops of brewed coffee, not from the filter. Let the wet grounds “bloom” for 30 seconds, and when doing so, take time to experience the bloom. Watch and smell it for a glorious half minute.